Jerusalem Artichoke and Arugula Salad with Parmesan

Ingredients

4 teaspoons red wine vinegar

5 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 pound Jerusalem artichokes

1 5-ounce bag arugula

2 ounces Parmesan cheese

2 tablespoons orange juice

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat...